Description
These Din Tai Fung-Style Green Beans are crispy, garlicky, and bursting with umami flavor—just like the ones from the famous Taiwanese restaurant! Quickly stir-fried to preserve their crunch, these green beans are coated in a savory garlic sauce that makes them the perfect side dish for any Asian-inspired meal.
Ingredients
Units
Scale
- 1 lb (450 g) fresh green beans, trimmed
- 4 cloves garlic, finely minced
- 2 tablespoons vegetable oil (or peanut oil)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (or vegetarian oyster sauce for a vegan version)
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper (optional)
- 1 teaspoon toasted sesame seeds (optional, for garnish)
Instructions
1. Blanch the green beans (optional but recommended):
- Bring a large pot of salted water to a boil.
- Add green beans and cook for 1-2 minutes until bright green and just tender.
- Immediately transfer them to an ice bath to stop the cooking and keep the beans crisp. Drain well.
2. Prepare the sauce:
- In a small bowl, mix soy sauce, oyster sauce, sugar, sesame oil, and white pepper. Set aside.
3. Stir-fry the green beans:
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add minced garlic and stir-fry for 30 seconds until fragrant (be careful not to burn it).
- Add the green beans and stir-fry for 2-3 minutes until slightly blistered and tender-crisp.
4. Add the sauce:
- Pour the prepared sauce over the green beans and stir well to coat evenly.
- Cook for an additional 1-2 minutes until the sauce slightly thickens.
5. Serve:
- Transfer the green beans to a serving plate.
- Garnish with toasted sesame seeds and serve hot as a side dish with rice or dumplings.
Notes
- For a healthier version, skip blanching and stir-fry the green beans directly for a more natural crunch.
- Add a pinch of red pepper flakes or fresh chili for a spicy kick.
- Use tamari for a gluten-free version of the sauce.